Dairy free Coffee and Brazil Nut Squares

Dairy free Coffee and Brazil Nut Squares

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Dairy free coffee and Brazil nut squares. A gluten-free, vegan, and vegetarian dessert that is perfect for the holidays.
Servings: 12
Calories: 240


  • 6 tablespoons of Dairy free margarine
  • 7 oz of demerara sugar
  • 4 1/2 oz of rice flour
  • 1 1/2 teaspoons of Gluten free baking powder
  • Pinch of salt
  • 2 large free-range eggs lightly beaten
  • 1 teaspoon of pure Madagascar vanilla extract
  • 1 heaped teaspoon of instant coffee dissolved in 1 tablespoon of boiling water
  • 1 tablespoon of DF/GF cocoa powder, dissolved in 1 tablespoon of boiling water
  • 2 oz Brazil nuts roughly chopped and lightly dusted with rice flour
  • 3 oz DF/GF dark chocolate drops or pieces
  • 7 x 10 x 1 1/4 inch baking tin lightly oiled


  • Preheat the oven to 190°C (375°F) Gas mark 5
  • Heat the margarine and sugar together in a pan until it begins to dissolve, then remove from the heat and allow to cool.
  • Sift the flour, baking powder and salt into a bowl. mix together the eggs, vanilla extract, coffee and dissolved cocoa in another bowl.
  • Stir the egg mixture into the margarine mixture and then fold in the flour mixture.
  • Lightly stir in the nuts and chocolate drops or pieces, then pour the mixture into the prepared tin.
  • Bake for 20 minutes, or until the sides are coming away from the edges of the tin.
  • Leave the cake to cool in the tin.
  • When cold, carefully cut the cake into 12 squares and serve, or store in an airtight container until needed.
Calories: 240 kcal
Carbohydrates: 29 g
Protein: 3 g
Fat: 13g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 27 mg
Sodium: 131 mg
Potassium: 97 mg
Fiber: 1 g
Sugar: 18 g
Vitamin A: 293 IU
Vitamin C: 1 mg
Calcium: 49 mg
Iron: 1 mg
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